Caramelized Banana Tart
Ingredients
Part Acabamento
Part Creme
Part Montagem
Process
01. Place the Chantilly in a bowl.
02. Add the caramelized banana, brandy, and Crocante Caramelo and mix. Set aside.
03. Hydrate the gelatin with water in another bowl.
04. Heat the hydrated gelatin in the microwave or in a double boiler until fully dissolved.
05. Add the dissolved gelatin to the reserved cream and mix until homogenized.
01. Cut the white sponge cake into disks of equal thickness. Set aside.
02. Cut the decorative sponge cake into strips 3 cm wide. Set aside.
03. Line the sides of mousse rings (18 cm diameter x 4 cm height) with the decorative sponge cake strips, previously greased with oil and sugar.
04. Place a layer of white sponge cake at the bottom of the ring and moisten with syrup.
05. Add the cream up to half of the ring.
06. Place another disk of white sponge cake over the cream and moisten with syrup.
07. Fill the ring with cream.
08. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is reached.
02. Spread the Chocolatier ChocoBlanc over the tarts and blend with the caramel syrup.
03. Allow to dry and unmold the tarts.
Tips
Yield
5 Units of 500 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Spoon , Pot , Whisk , Scale , Rings , Container , Microwave , Serrated Knife
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 260 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 8.5 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 106 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Caramelized Banana Tart
Ingredients
Part Creme
Part Montagem
How to make it
CREAM
01. Place the Chantilly in a bowl.
02. Add the caramelized banana, brandy, and Crocante Caramelo and mix. Set aside.
03. Hydrate the gelatin with water in another bowl.
04. Heat the hydrated gelatin in the microwave or in a double boiler until fully dissolved.
05. Add the dissolved gelatin to the reserved cream and mix until homogenized.
01. Cut the white sponge cake into disks of equal thickness. Set aside.
02. Cut the decorative sponge cake into strips 3 cm wide. Set aside.
03. Line the sides of mousse rings (18 cm diameter x 4 cm height) with the decorative sponge cake strips, previously greased with oil and sugar.
04. Place a layer of white sponge cake at the bottom of the ring and moisten with syrup.
05. Add the cream up to half of the ring.
06. Place another disk of white sponge cake over the cream and moisten with syrup.
07. Fill the ring with cream.
08. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is reached.
02. Spread the Chocolatier ChocoBlanc over the tarts and blend with the caramel syrup.
03. Allow to dry and unmold the tarts.
Tips
Yield
5 Units of 500 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Spoon , Pot , Whisk , Scale , Rings , Container , Microwave , Serrated Knife
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 260 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 8.5 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 106 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.